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https://www.gourmet-truffles.net/blogs/main-courses/main-course-pan-seared-filet-with-sauce-bearnaise-and-shaved-black-truffles-12017-11-24T10:50:00+01:002018-02-08T13:04:59+01:00Pan Seared Filet with Sauce Béarnaise and Shaved Black TrufflesLan Klemenc
In this recipe, the truffles known as the “black diamonds” of the kitchen are shaved to accent and enrich the tender filet mignon.

Heat skillet over medium-high heat. Sprinkle both sides of each beef filet evenly with salt and pepper. Add olive oil to skillet, followed by 1 tablespoon butter. Place filets in skillet and do not move for 2 minutes.

Flip filets and sear on other side for 2 minutes. Roll filets to sear sides. Remove filets from pan, cover with aluminum foil and let rest for 2 minutes.

Serve one filet per plate with 2 to 3 ounces of Béarnaise sauce and a few shaved truffles.

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https://www.gourmet-truffles.net/blogs/main-courses/main-course-roasted-chicken-with-black-truffles2017-11-24T10:36:00+01:002018-02-07T18:46:35+01:00Roasted Chicken with Black TrufflesLan Klemenc
I am excited to share my first truffle chicken recipe. One of the best dishes I have eaten in New York is the truffle chicken at a friend's restaurant.

Separate the skin from the breast at the neck (about 1in) and rub the butter/truffle mixture under the skin and over the entire breast

Roast in preheated oven at 400 degrees for an hour with aluminum foil to keep the top from burning, about 10min before the chicken is ready remove the foil to brown the skin, watch the skin so that it does not burn

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https://www.gourmet-truffles.net/blogs/main-courses/meatballs-in-black-truffle-sauce2017-11-24T10:05:00+01:002018-02-07T18:47:12+01:00Meatballs in Black Truffle SauceLan KlemencIn this delicious recipe tasty meatballs meet the gentle truffles in a creamy sauce, which makes for a wonderful dinner with friends and family. The flavour of the truffle is really intense and gives the whole thing a really earth kick - delicious!

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In this delicious recipe tasty meatballs meet the gentle truffles in a creamy sauce, which makes for a wonderful dinner with friends and family. The flavour of the truffle is really intense and gives the whole thing a really earth kick - delicious!

PREPARATION:

These flavoursome meatballs are perfect to share with friends and family as a tapas style sharing starter. The flavour of the truffle is really intense and gives the whole thing a really earth kick - delicious!

HOW TO MAKE MEATBALLS IN BLACK TRUFFLE SAUCE

Place the bread in a bowl and pour over the milk. Set aside to soak.

In a separate bowl, mix together the meat and the pate. Add the soaked bread and season with salt and freshly ground black pepper. Mix until smooth and well combined. Form meatballs by rolling walnut-sized pieces of the mixture between your hands. They should be about 30g (1oz) each. Dust the meatballs in flour. Heat some oil in a shallow pan over a medium-high heat and fry the meatballs just until they are golden. Do not overcook at this stage as we are going to finish them in the sauce. Set aside.

To make the sauce, heat the butter and olive oil in a pan over a medium-low heat and add the finely chopped spring onions, carrot and mushrooms. Cook for about 10 minutes, until the onion is transparent. Reduce the temperature to low and add the flour to the pan, stirring with a wooden spoon to make a roux. Cook for about 4 minutes and then add the wine, continuing to stir until you get a paste and the alcohol has evaporated, then add the stock with the salt and rosemary. Keep stirring and cooking until the sauce thickens, then add the cream, stirring so that the mixture doesn’t split or curdle.

Add the meatballs to the sauce and cook for a further 5 minutes.

Grate the truffles into the sauce and serve immediately as the truffles lose their aroma quickly.